Cherry Cheesecake

4.67 from 3 votes

This Cherry Cheesecake is seriously delicious! The base is SO smooth and creamy and the cherry topping adds the perfect sweet/tart combo!

Prep Time30

Cook Time1 40

Chill Time6

Total Time8 10

Course: Dessert

Cuisine: American

Keyword: Cherry Cheesecake

Servings:

Calories: 443kcal

Author: Kelly Anthony

Preheat the oven to 350°F and have ready a 9" springform sprayed with nonstick cooking spray. Add a round of parchment paper to the bottom of the pan, if desired. Cut 2 large pieces of foil and lay them down in a cross shape on a work surface. Then, wrap the foil up the sides of the pan.

In a large bowl, combine the graham cracker crumbs, melted butter, sugar, and salt and stir until evenly moistened. Transfer the mix to the prepared pan and using a flat-bottomed measuring cup, press down to form the crust.
Bake on the center rack for 10 minutes. Then, remove from the oven and allow to cool completely.

Reduce the oven temperature to 250°F and once the crust has cooled, it's almost time to make the cheesecake filling. Also, have ready about 3 cups of boiling hot water and a roasting pan or casserole dish large enough to fit the springform pan inside.

Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Mix on medium-low speed for 2-3 minutes.
Scrape down the sides of the bowl and mix once more. Add the sour cream and mix just to combine.
In a small separate bowl, whisk the eggs and the egg yolk together and add to the cream cheese mixture along with the vanilla extract and salt. Mix to combine, then scrape down the sides of the bowl, and mix once more. Do not overmix the filling.

Pour the contents of the bowl over the crust and set the springform pan inside of the roasting pan. Add hot water to the roasting pan (taking care not to splash into any onto the cheesecake) -- you only need about an inch of water. Transfer to the center rack of the oven to bake.
Bake for about 1 hour and 40 minutes; the cheesecake is done when the sides are set, but the center still jiggles (like Jell-O) when gently nudged.

Remove the cheesecake from the oven and transfer to a cooling rack. Once the sides of the pan are cool to the touch, remove the foil from the sides of the pan, cover the cheesecake with plastic wrap or aluminum foil and transfer it to the refrigerator to cool completely, at least 4 hours or up to 3 days.

In a small bowl, reserve 3 tablespoons of water from the cherry cans, and strain the rest. Add ⅔'s of the cherries to a small saucepan and set the remaining cherries aside.
Add the sugar, lemon juice, and salt to the pan and stir. Transfer to the stovetop and place over medium heat and bring to a simmer. Reduce the heat to maintain a simmer and simmer for 3-5 minutes.
Add the cornstarch to the reserved cherry water, stir to combine, and add to the pan. Stir and simmer for about 2-3 minutes more, until thickened.
Remove from the heat and stir in the remaining cherries, almond extract, and food coloring. Set aside to cool completely or store in an airtight container in the refrigerator for up to 3 days.

Remove the cheesecake from the refrigerator about 30 minutes prior to serving. Remove the band from the pan. Serve directly from the pan, or use a sharp knife or large metal spatula to gently unstick the crust from the pan. Then, using two large offset spatulas, carefully transfer it to a serving dish.
Once the cheesecake is chilled and out of the pan, add the cherry topping. Serve and enjoy!